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Moroccan Chickpea and Turkey Curry

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Ingredients

Adjust Servings:
1 medium red onion
1 garlic cloves
150g mushrooms
400g turkey mince
1 1/2 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp chilli flakes
800g passata
1 can of chickpeas drained and washed
2 large handfuls spinach
50g raisins
200g boiled rice

Nutritional information

360
Calories
1.2g
Fat
68g
Protein
33g
Carbs
15g
of which sugars
2.4g
Fiber

Moroccan Chickpea and Turkey Curry

Features:
  • Spicy
Cuisine:

A warming dish with delicious moroccan spices giving lots of flavour. You can easily make this a veggie or vegan dish by leaving out the Turkey.

  • 35 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Does anybody else’s kids live off pasta? My fussy eat does and i’m so tired of bland cheesy pasta. I was in need of some interesting flavour and a little spice. Made with ingredients always laying around in the cupboard like cans of chickpeas and passata this moroccan chickpea and turkey curry was inexpensive to make. It is one of those dishes when theres nothing left in the house and what ever is left in the cupboard is thrown together, thus Moroccan Chickpea and Turkey Curry was born. At least born for the first time in my kitchen anyway.

The combination of the mince, chickpeas, veggies and rice makes it so filling and makes the dish go so far to feed everyone or a whole weeks worth of meal prep. You can even keep some in the freezer.

Make it a Veggie or Vegan Moroccan Chickpea Curry

It is so easy to make this veggie or vegan, simply leave out the turkey and you still have an amazingly filling, delicious curry. In fact I even thought I was over complicating this recipe adding the turkey mince but hey I love it both ways!

This recipe is so versatile you can use whatever veggies you like – broccoli, peas, peppers, carrots, celery. Serve it with rice, couscous, bread or mash.

Click here for more dinner ideas.

Steps

1
Done

Finely chop the red onion and garlic and slice the mushrooms. Cook the rice according to packet instructions.

2
Done

Put a large pan on a medium heat and gently fry the onions until soft for about 5 - 7 minutes. Add the garlic and mushrooms and fry for a further 2 minutes. Add the turkey mince, break it until with a wooden spoon and cook just until it is not pink anymore.

3
Done

Add all of the spices and stir into the mince for 30 seconds. Add the passata, chickpeas and a pinch of salt. Reduce the heat to low and simmer for 25 minutes. Stir occasionally.

4
Done

5 minutes before the end of the cooking time add the raisins and spinach.

5
Done

Serve with the cooked rice and sprinkle over the chilli flakes and a grind of black pepper.

Emma-Jane

Web Designer, Photographer & Health Foodie

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